Yay! It’s corn season!
Having previously seen images of this delicious dish, we first tried this corn at our favorite Mexican restaurant in NYC, Rosa Mexicano. The plate appeal is stunning; golden roasted corn, coated with crumbly, salty Cotija cheese, fresh chopped cilantro, and a squeeze of fresh lime. And the blackened cornhusks pulled back make convenient and striking handles to hold the corn as you eat. Make this for your friends at the next BBQ…a sure hit!
Homemade Mexican Street Corn
6 ears of the freshest corn on the cob you can get
2-3 tablespoons olive oil
1½ cups crumbled Cotija cheese
1 bunch fresh cilantro, washed well, dried and finely chopped
½ cup mayo
Chile powder, regular or spicy according to your taste
2 limes cut into wedges
Preheat your grill to a medium high heat. Carefully pull back the cornhusks without removing them from the cob. Remove all the corn silk. Oil each cob, and sprinkle each with a pinch of Kosher salt. Pull the remaining leaves back up to cover the corn as best you can.
When the grill is up to temperature, place the corn directly on the rack and cover. Set a timer for 4 minutes, and turn ¼ turn. Check the color of the corn as it roasts, you may need to increase or decrease the cooking time depending on the heat of your grill.
As the corn is cooking, place the crumbled cheese and chopped cilantro on their own dinner plate. Place the mayonnaise in its own bowl, and have a brush at hand.
When the corn is done, carefully pull back the husks (you may want to use oven mitts). Brush each cob with mayo liberally, and then alternately spin in the cheese and cilantro. Sprinkle each well with Chile powder, and place on a serving platter.
Serve with lime wedges on the side, as well as plenty of paper towels (messy but so good!).
Note– if you cannot find it, you may replace the Cotija cheese with Pecorino Romano cheese. Also, after washing the cilantro, dry as well as possible with paper towels and/or salad spinner and chop well. If it is too wet or coarse, the cilantro will not easily adhere to the corncob.
*Adapted from, Food Network Kitchens, Meredith Press